Crunchyroll #92: Hachis Parmentier from “Food Wars! Third Plate”

Well, well, WELL, here we are again with another Food Wars recipe and a brand new opportunity to lose my mind cooking. This recipe, the product of Soma, his dad, and Erina, is a recipe for insanity! It’s a take on Hachis Parmentier, which is basically the French verson of Shepherd’s Pie. But, of course, these three decided to up the ante and turn out something that only faintly resembles the original dish, while providing a million times more impact.

Their version has five basic components: The crepe, the pomme galette, the mashed potato, the steak, and the bordelaise sauce. Honestly, this dish is probably best made with a few extra hands in the kitchen to speed up preperation. It took me about 3 hours from start to finish to make, but if you have one or two other people, it would definitely go by much faster.

I started with the mashed potatos first, becaue they’re easy and reheat well. The steak came next, so that it could have ample time to rest before dicing and throwing back in the crepe. Then, the pomme galette- it’s slightly more complicated, but keeps well to the side while you focus on other tasks. The bordelaise sauce is something that takes about 45 minutes to make well, but can be done while working on other components. You just have to be careful to avoid burning! Finally, make the crepe last- you will construct your final dish while the crepe is cooking, so you need to have everything else ready.

Whenever I cook from Food Wars, I have to ask myself- was the recipe really delicious enough to merit the extensive amount of time it took to prepare? In the case of this recipe, I think so. The savory crepe was a revelation, as was the filling. I especially liked the mashed potato with the steak filling- it was a really cool take on a traditional crepe. Erina, Soma, and Soma’s dad may have struggled to get started at first, but they were definitely able to pull off something amazing!

I hope you can try this recipe! Watch the video below for more step by step tips.

Ingredients for Team Saiba’s Hachis Parmentier

Mashed Potato

-1 russet potato

-1/4-1/3 cup cream

-2 tbsp butter

-salt to taste

Steak (Entrecôte)

-1 rib steak

-salt and pepper

-olive oil

Sardine Pomme Galette

-1 russet potato, thinly sliced

-1 cup gruyere cheese, shredded

-1/2 cup grated parmesean

-1/2-1 cup semi-dried sardines

-Olive oil

Bordelaise Sauce

-2 shallots, sliced

-2 tbsp butter

-1 tsp sugar

-1/2 bottle Bordeaux wine

-2 cups veal stock

-Salt to taste

Alsatian Potato Crepe

-3 eggs

-1 1/2 cup milk

-3 tbsp butter, melted

-3/4 cup flour

-1 russet potato, shredded

-Garlic Powder, about 1/2 tsp

-Herbs de Provence, about 1/2 tsp

-Salt, about 1/4 tsp

Garnish

-Italian Flat Leaf Parsley

To Make the Hachis Parmenier

1. Start with the mashed potato. Peel potato and dice. Boil about 12 minutes, or until cubes are pierced easily with a fork and fall apart. Drain off water, and add in cream, salt, and butter. Mash together, and set aside.

2. Move onto the steak. Pat dry and season generously with salt and pepper. Heat a pan to high heat and bring a splash of oil up to temperature. Sear steak, and then lower heat to medium high and cook, about 4 minutes per side. According to the manga, the steak should be well-done. I dislike well-done anything, and so cooked mine to medium rare. Leave on longer if you’d prefer well-done steak! Remove from the heat, and set aside to relax before cutting into cubes. Set aside in a warm place.

4. When hot, start layering potatoes in by starting in the middle, and spiraling potato slices out so that they overlap. Sprinkle 1/2 of cheeses over top. Sprinkle with sardines (to taste- go easy if you don’t like overly fishy flavors), then cover with the rest of the cheese. Top off with remaining potato slices, laid out in the same way as the first layer. Cover with a lid, and reduce heat to medium. Cook 15 or so minutes, until bottom is lightly browned.

5. Place a plate over the top of the galette. Flip the galette onto the plate. Add more oil to pan if necessary, then slide galette back into the pan, raw side down. tuck in any potato slices that got away from you. Place lid back on top, and cook again until bottom is browned. Remove from the heat, and set aside in a warm place!

6. Work on the bordelaise sauce. Slice shallots, and then cook on medium heat along with the butter and sugar, until caramelized. This should take about 20 minutes- it’s ok to go low and slow. You’ll burn it otherwise!

7. When caramelized, add in the wine (all of it!) and reduce over medium high heat, until it is a little syrupy and quite dark (i.e. reduce by about 3/4ths). Stir frequently. Add in veal stock, stir, and reduce again by half at medium high heat. When done, strain out any bits and pieces, and set aside in a warm place.

8. Finally, the crepe. Grate the potato. Add the cream to the eggs, and mix well. Whisk in the melted butter. Sift over the flour, and stir carefully to combine. Add in the garlic powder, herbs de provence, and salt. Stir in the potato until you get a nice, loose batter.

9. Heat a pan to medium high heat in a nonstick pan, and slather in some butter. Run the butter around the pan, and then add in a ladle-ful of batter. Swirl around pan, and cook, about 5 minutes, before flipping.

10. After flipping, add in a layer of mashed potato, followed by cubes of steak, then a slice of the galette, a bit more mashed potato, and fold up the edges. Tip out onto a plate, and garnish with parsley and bordelaise sauce. Enjoy!